2017 AOP Saumur 'Vigneaux'
Cabernet Franc. From a plot located on the Jurassic fault in Brossay, made up of clay and plenty of silex. Semi carbonic maceration for 20 days, followed by a soft slow pressing. The wine then stayed in tank for 2 years. 20ppm SO2 added 6 months before bottling.
The perfume on this is so nice. The carbonic maceration, and ageing in tank has made a big difference. Lots of violets and roses, with background spice and berries. There is no green-ness that we often find with this variety, which is nice for a change. Yum, that fruit is so good. Very juicy and light, but with a lot of mid weight power. Lighter fruits, well balanced and highly perfumed. Tannins come along, and are soft and integrated. Little detailed minerals dance around. This is definitely a food wine, rather than just a drinking wine. But it is so well made and superb to drink. I love this style of Loire Valley Cab Franc. It's typical, but made in a new, fresher style.